When the Mayflower apples are ripe, this is the first thing I make. I love this recipe, they’re the best baked apples you’ll ever eat. And they’re great the next day – stirred through porridge, made into a crumble or eaten cold even (that’s me for ya).
My fav is to use an old fashioned apple that fluffs up when cooked, like a Bramley, Peasgood Nonsuch, Ballarat or of course, Mayflower. Though good old granny smith holds shape when cooked, they’ll still be yum.
Per apple:
- Slice the apple in half around the middle, then scoop out the seeds with a teaspoon to make a good sized crater.
- Set the apple in a baking dish.
- Squish ½ – 1 Tablespoon of butter in the crater.
- Drizzle over about ½ Tablespoon of honey and sprinkle cinnamon over generously.
- Finish with a good squeeze of lemon or lime.
Bake for about 40 minutes at 180C, until the honey and butter have caramelised and the apples gone all gooey. Enjoy!
This recipe is adapted from Cornersmith, Melbourne’s cafe and picklery.
